Espresso Martini Trifle

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If you love trifle and you love Espresso Martinis, then you will absolutely love this Espresso Martini Trifle! A layer of espresso martini soaked coffee sponge, a delicious layer of vanilla custard and all topped with a luscious layer of softly whipped cream. Creamy, dreamy and reminiscent of this fabulous, classic cocktail.

Boozy and loaded with coffee, this recipe can be made from scratch or thrown together in minutes using shop bought sponge and custard. You can also decide how much alcohol you want to add – I like it rather strong with coffee, vodka and Kahlua, but you can choose to add just Kahlua and coffee or even just coffee if you prefer.

How to make Espresso Martini Trifle

Collect all your ingredients together:

Sponge layer –

• 1 x coffee or vanilla cake –
  • I used this recipe, scaled down using 1 egg only and with 2½ teaspoons instant coffee mixed with the milk.
  • You could also use this recipe using 1 egg only and with 2 teaspoons instant coffee mixed with the milk.
  • Or use shop bought sponge or Swiss roll, either coffee or vanilla flavour.

Espresso Martini layer –

• vodka (it does not need to be expensive vodka)
• Kahlúa (or other coffee liqueur)
• espresso coffee (See Recipe Notes)

OR

• Kahlúa (or other coffee liqueur)
• espresso coffee (See Recipe Notes)

OR

• espresso coffee (See Recipe Notes)

Homemade Custard –

• milk – ideally full-fat milk
• double/heavy cream (See Recipe Notes)
• caster sugar
• cornflour
• vanilla extract
• large egg (See Recipe Notes)
• yolks from large eggs (See Recipe Notes)
• pinch of salt
• OR equivalent quantity of Bird’s or equivalent custard made according to packet instructions
• OR shop bought fresh custard

Toppings:

• fresh double/heavy/whipping cream
• chocolate covered coffee beans or your decoration of choice

How to make this fabulous trifle:

Cake Layer –

1. Cut the cake into small squares, roughly 2cm x 2cm and transfer to your trifle dish.

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Espresso Martini layer –

1. Mix your chosen combination of Kahlúa, coffee and vodka and pour over the cake.
2. Press down with a spoon to roughly level the surface and leave on one side, so the cake can absorb the liquid, whilst you make the custard.

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Custard Layer –

1. Put the milk and cream into a saucepan and heat over a moderately hot heat until steaming but not boiling.
2. Mix the caster sugar, cornflour, vanilla, eggs and salt thoroughly in a large jug.
3. Pour the hot milk and cream onto the egg mixture and stir well.
4. It is important to wash the saucepan well before returning the custard to the pan.
5. Put the pan back onto a low heat and cook, stirring all the time, until it thickens. This could take up to 5 minutes. Take off the heat.
6. Use your finger to check it is cooked: you should be able to run a clean line through it on the back of a spoon.
7. Pour the custard over the top of the sponge cake mix. Level the top and leave to cool. Refrigerate for at least 2 hours.

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Cream layer –

1. Simply put the fresh cream into a bowl and whisk with an electric whisk until it reaches the soft peak stage.
2. Spread ¾ of the cream over the cold custard and level the surface.
3. Spoon remaining cream into a piping bag and pipe rosettes on the top of the trifle.
4. Decorate and store in the fridge until you are ready to serve. I like to decorate mine with chocolate coated coffee beans but it is also delicious with grated chocolate.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.